This week I made the most delicious coffee cake. I used
gluten free flours in mine - and it was so good you couldn't
even tell it wasn't regular wheat flour...
Cinnamon Buttermilk Coffee Cake
2 c. flour 1 t. cinnamon
2 c. brown sugar 1 egg
1/2 c. butter 1 c. buttermilk
1/3 c. flour 1/2 c. chopped nuts
1 t. baking soda
Cut butter into 2 c. flour and brown sugar till it resembles course meal. Set aside 3/4 c. of this mixture for topping. To remaining flour mixture add 1/3 c. flour and dry ingreds. Mix well and add
egg and buttermilk. Mix just till dry ingred. are moistened. Pour into greased 9" square pan. Mix the 3/4 c. mixture and the nuts. Sprinkle over top. Bake at 350 degrees for 35-40 min.
Cool in pan and cut.
My thrifty variations: for the buttermilk, I used milk that had gone 'bad' in my fridge.
I only had 1 1/2 c. brown sugar - so used gran. sugar for the last 1/2 c.
Almonds were the only nuts I had on hand - so that's what I used.
Today's Etsy Listing
|2 Children's Wonder Story Books|